Results 21 to 30 of about 18,427 (259)

Effect of Lysosomal Cathepsin L on Proteolysis of Beef Myofibrillar Proteins In Vivo and In Vitro. [PDF]

Foods, 2022
This study investigated the effects of cathepsin L on proteolysis of beef myofibrillar proteins in vivo and in vitro. Results indicated that cathepsin L affected the degradation of desmin and troponin-T during postmortem aging, and the extent of ...
Cui B, Guo X, Zhang Y, Meng X.
europepmc   +2 more sources

Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

Food Science of Animal Resources, 2019
The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins.
Sin-Woo Noh, Dong-Heon Song, Youn-Kyung Ham, Tae-Kyung Kim, Yun-Sang Choi, Hyun-Wook Kim   +5 more
doaj   +1 more source

Effects of Antifreeze Peptide Properties on Myofibrillar Proteins in Frozen Surimi Investigated Using Least Absolute Shrinkage and Selection Operator Regression Model [PDF]

Shipin Kexue
In order to investigate the influence of antifreeze peptide properties on its protective effect on myofibrillar proteins in frozen surimi, the present study was conducted to characterize the properties of three antifreeze peptides (sericin peptides ...
YUAN Chengzhi, WANG Faxiang, HUANG Yiqun, YU Jian, LIU Yongle, SHI Yi, WU Jinhong, WANG Shaoyun, LI Xianghong
doaj   +1 more source

Effects of Oxidation and Different Ionic Environment on the Binding of Pork Myofibrillar Protein to Flavor Substances

Shipin gongye ke-ji, 2022
The changes of structure and function of pork myofibrillar protein induced by oxidation and its ability to bind flavor substances under different ionic conditions were studied.
Xiao GAN, Ling ZHAO, Qian WU, Xiwen CHEN
doaj   +1 more source

Skeletal Muscle Myofibrillar Protein Abundance Is Higher in Resistance-Trained Men, and Aging in the Absence of Training May Have an Opposite Effect

Sports, 2020
Resistance training generally increases skeletal muscle hypertrophy, whereas aging is associated with a loss in muscle mass. Interestingly, select studies suggest that aging, as well as resistance training, may lead to a reduction in the abundance of ...
Christopher G. Vann, Paul. A. Roberson, Shelby C. Osburn, Petey W. Mumford, Matthew A. Romero, Carlton D. Fox, Johnathon H. Moore, Cody T. Haun, Darren T. Beck, Jordan R. Moon, Andreas N. Kavazis, Kaelin C. Young, Veera L. D. Badisa, Benjamin M. Mwashote, Victor Ibeanusi, Rakesh K. Singh, Michael D. Roberts   +16 more
doaj   +1 more source

Proteomics Analysis of the Regulatory Mechanism of the Calcium-Independent Phospholipase A2 Activity of Peroxiredoxin 6 on Beef Tenderization [PDF]

Shipin Kexue
To elucidate the effect of the calcium-independent phospholipase A2 (iPLA2) activity of peroxiredoxin 6 (Prdx6) on beef tenderization and the underlying mechanism of action during the postmortem aging process, we investigated the specific role of Prdx6 ...
LIU Jitong, WANG Xinyi, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei
doaj   +1 more source

Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

, 2020
Mixed surimi gels with 8%, 10% and 15% of pea protein isolate (PPI) were made in order to replace part of the myofibrillar proteins with PPI. Phytochemical, mechanical, viscoelastic and structural properties of heat-induced gels were analysed.
Borderías, A. Javier, Pedrosa, Mercedes M., Borderías, Javier, Domínguez-Timón, Fátima, Tovar, Clara, Pedrosa, Mercedes, Tovar, Clara A., Díaz, M. Teresa, Díaz Díaz Chirón, María Teresa, Moreno Conde, Helena María   +9 more
core   +1 more source

Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins

, 2006
The objective of this study was to investigate the effect of chemical oxidation on proteolysis susceptibility of myofibrillar proteins. Myofibrils were prepared from pig M. longissimus dorsi and oxidised by a hydroxyl radical generating system.
Laville, Elisabeth, Morzel, Martine, Sayd, Thierry, Renerre, Michel, Gatellier, Philippe   +4 more
core   +1 more source

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Foods, 2020
In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins.
Tae-Kyung Kim, Min Hyeock Lee, Hae In Yong, Samooel Jung, Hyun-Dong Paik, Hae Won Jang, Yun-Sang Choi   +6 more
doaj   +1 more source

Susceptibilities of cardiac myofibrillar proteins to cathepsin D-catalyzed degradation

, 1983
The binding of various myofibrillar proteins to cathepsin D and consequent susceptibility to degradation was assessed by determination of apparent Michaelis constant (Km) values for the purified enzyme using myosin, alpha-actinin, actin, and tropomyosin
M. Lesch, A. M. Samarel, A. G. Ferguson, T. L. Jones, E. A. Ogunro   +4 more
core   +1 more source